ISSN : 2663-2187
-
Strategies for Teaching Vocabulary Effectively to ESL Students: Identifying and Resolving Challenges : An Emperical Study
Volume 7 | Issue - 1 articles in press
-
Perceiving the Self and Others: A Phenomenological Analysis of Character Consciousness in Anita Nair's Fiction
Volume 7 | Issue - 1 articles in press
-
Soft Skills: The Catalyst for Critical Thinking in Engineering Education
Volume 7 | Issue - 1 articles in press
-
A Comprehensive Framework for Exploring and Evaluating Learning Digital Resources in English Language Classrooms
Volume 7 | Issue - 1 articles in press
-
EXPLORATION OF INDIGOFERA PROSTRATE AGAINST OXIDATIVE STRESS AND EVALUATION FOR NEUROPROTECTION IN CHEMICALLY INDUCED NEUROTOXIC RATS
Volume 7 | Issue - 1 articles in press
Optimization of extrusion conditions for development of fish-maize based extruded snacks by response surface methodology
Main Article Content
Abstract
The aim of this work is to study the extrusion process and optimum conditions for development of maize-fish based extruded snacks by using Design-Expert® software for Response Surface Methodology (RSM). However, there are still low developed maize-fish extruded products on the market. Mixture of maize flour and dried fish powder was used.
